To make the best creamed corn, you’ll need to start by shucking some ears. Fresh corn kernels maintain their texture better than even top-quality frozen corn, and you can extract a lot of flavor from the corn cob itself. The result is light-years tastier than any canned creamed corn you may have eaten.
To extract the corn’s juices, you’ll flip your knife to the dull side and scrape the sheared cobs, watching in wonder as the milky liquid pools into the bowl below. The technique may take a few tries to get right, but once you do, it’s simple. You’ll purée a portion of the parcooked corn kernels into the roux-thickened juices, but if you don’t have a traditional blender, you can easily use a stick blender or a potato masher until you’ve reached a texture you like.
While many recipes for creamed corn eschew dairy beyond butter, this one calls for a generous pour of heavy cream, making it a stand-out holiday side dish recipe. You can swap the cream for half-and-half or whole milk (or your favorite plant-based milk), but you may need to boil just a bit longer to reach the proper creamy consistency. We also recommend giving your pepper mill a good workout. Black pepper and corn share a particular affinity, the floral notes of the spice enhancing the corn’s earthy sweet flavor.
Homemade creamed corn welcomes customization. Add cayenne pepper or diced jalapeños to the cream sauce for a spicier take. Or ladle into ramekins, sprinkle with Parmesan cheese, and bake for 5 minutes at 400° to serve as individual cream-style corn casseroles. Either way you can prepare creamed corn up to a day in advance and store, covered, in the refrigerator. Warm in a large skillet over low heat, garnish with chives, and serve.
Recipe information
Total Time
45 minutes
Yield
8 servings
Ingredients
Preparation
Step 1
Cut corn kernels from 12 ears of corn, shucked (reserve cobs) and transfer kernels to a large saucepan with 2 cups water, 2 Tbsp. unsalted butter, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Bring to a simmer on the stovetop, uncovered, over medium heat, stirring occasionally until tender, 5–7 minutes.
Step 2
Meanwhile, using the back of a knife, scrape reserved cobs into a small saucepan to extract "corn milk." Add 2 tsp. all-purpose flour and whisk to combine, then whisk in 1 cup heavy cream. Bring to a boil over medium heat, whisking constantly until thickened, about 1 minute. Carefully transfer cream mixture and 2 cups cooked corn to a blender and purée, adding corn cooking liquid as necessary to make a creamy sauce (use caution when blending hot liquids). Stir purée into corn mixture and simmer 5 minutes, stirring occasionally, so flavors can meld. Stir in 2 Tbsp. chopped fresh chives and season with more kosher salt and freshly ground black pepper.
Do Ahead: Creamed corn, without chives, can be made 1 day ahead and chilled (covered once cool). Reheat gently over low heat and stir in chives.
Editor’s note: This recipe was first printed in the June 2008 issue of ‘Gourmet.’ Head this way for our favorite method for boiling corn on the cob →
Leave a Review
Reviews (16)
Back to TopYou can add some tarragon instead of the chives for a really high-brow steakhouse side, I would add a pad of butter at the end though if you go that route. Simply devine, and corn loves tarragon, even though it is not a common pairing.
Sarah
Boulder, CO
8/7/2023
Absolutely delicious. I've made this about 20 times. Always a group favorite. I've never had leftovers no matter how much I make!
jeaniushat
Los Angeles, CA
10/16/2016
This is strange. Creamed corn does not have cream or dairy (except butter when served). The 'cream' is from creaming the refreshes sweet corn you can find. Cook briefly. Add additional corn kernels. Best warm, not hot.
amdunne
7/2/2014
This recipe is the bomb! It's awesome (and I'm not even that crazy about corn - hubby is). I got the milk from the cobs and then boiled the cobs for a couple of minutes in the hot water before boiling the corn. Scraped the cobs again in the water and discarded them. Followed recipe as indicated otherwise. Immersion blender much easier than regular blender. Omitted the chives (because of hubby). Will make again, and again, and again! May even try roasted and skinned chopped poblano peppers. This recipes could easily be transformed into an awesome corn soup.
ChefCatherine
Houston, Texas
12/25/2011
This was easily the BEST creamed corn I have ever eaten! I used milk instead of cream and didn't loose any of the taste. I also served it with the Fried Green Tomato "BLT" recipe and WOW!!! You must must try these two beauties together! (...but only if corn is in season)
luv2savr
Los Angeles
9/22/2010
It turned out SO delicious!! Used the corn on cobs left over from July 4th dinner. Instead of heavy cream I used a mix of 1/2 & 1/2, plain yogurt, and sour cream. Will make it again. Does anyone know if it freezes well? Might as well make some for the winter while the corn is fresh and plentiful in August! :-)
mizmelia
Hendersonville, NC
7/9/2010
I followed the recipe exactly and loved it! I normally don't like corn, but this was delicious. Creamy with a nice sweetness to it. Perfect for a summer bbq!
ktbrk
Washington, DC
9/4/2009
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